Sno Co Health District.pdfPeter Lamb
251812^'Ave VV
Seattle, WA 98119
Subject: Proposed Anthony's Sandwich Shop, 9818A Edmonds Way, Edmonds
EDYiroDFOeDfOl Health Division
Your plans have been reviewed withth and with the policies of
the Snohomish Health District. With the addition of the following conditions, the plans are approved,
1. The conditional approval mfthe plans for Anthony's Sandwich Shop was based upon the plans submitted
January 12, 2015 and the menu and HACCP submitted February 19, 2015. Any changes to these. items will
void this approval.
2. The Health District operating permit application process must be completed prior to opening for business. This
facility will be classified as a high risk food establishment with 13-50 seats.
,
3. Three -compartment sinks must be NSF or equivalent listed with integral drainboards at both ends. The basins of
the three -compartment sink must be large enough to fit the largest item needing to be washed.
4. Anindirect waste drain (an air gap) is required for the food preparation sinks, three -compartment sink, mechanical
dishwasher, ice machine, pop dispenser, tap line drain pan, walk-in refrigeration, and any equipment in which food
is placed. Please note that a direct drain to a grease trap is not considered an indirect drain even if the grease
trap is indirectly drained.
5. Each food preparation sink must be NSF or equivalent listed with at least one integral drainboard.
S. A horizontal separation of at least 16 inches or a pony wall, from the floor to at least 16 inches above the sink
bosin, is required between the rawmeat/poultry/seafood preparation sink and thevegetable preparation sink The
only acceptable option to the pony wall, other than the 16 inch horizontal separation, is the use of a partition of at
least % inch in thickness (similar to the partitions in restroom stalls) from the floor to at least 16 inches above the
oink basin of material that iswaterproof. If this option is used it must also be shown on the floor plan along with
an accurate description of the material to used and method used for installing and securing the this partition.
7. A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is required between the
handvvaohsink and all food preparation areas.
8. A horizontal separation of at least 16 inches or a vertical partition 16 inches in height is requiredb the cook
line handwash sink and the adjacent work table, between,the cook line handwash sink and thesink,
the hendwaahsink and the three compo�mentoink.andthevegetab|epnapana�onainkondthadiohvveshec
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9. When splashguards (partitions and/or walls) are provided onboth sides ofahaodwaahsink the distance between
the splashguards must be at least 18 inches apart (shoulder width) to allow proper access to the handwash sink.
10. Water heaters must be of sufficient size to provide hot water to dishwasher and/or scullery sinks and at the'same
time provide hot water toall handwaahsinks.
11. Hot water must be available to all handwash sinks within 15 seconds. The hot water for the facility must not be
used, at any plumbing fixture, for a minimum of 6 hours prior to the preoperational inspection. This is required so
that proper testing of the 15 -second time requirement for hot water availability can be completed.
12. All food service equipment, bothnewonduaed.mustbe|iotedbvtheNatinna/8aniteti/nFoundation(NSF)or
equivalent for its intended use. Used and new refrigeration must be capable of holding food at temperature of 41 OF
or below.
13. Used equipment is subject to onsite inspection to determine acceptability for use inthe proposed food service
establishment. Used equipment must be clean, in proper operating condition, and in good repair. Used
refrigeration Must becapable ofholding atotemperature of41"Forbelow.
3O2ORucker Avenue, Suite l04MEverett, YV/\982Ol-39OOMtel: 425.339.525OMfax: 425.339.5254
14. Used equipment is subject to onsite inspection to determine acceptability for use in the proposed food service
establishment. Used equipment must be clean, in proper operating condition, and in good repair. Used
refrigeration must be capable of holding at a temperature of 41'F or below.
15. The proposed menu indicates that coddled eggs will be served. When raw or undercooked meats, eggs, fish, or
seafoods and/or unpasteurized juices are offered for service or for sale as ready to eat a consumer advisory must
be available. The raw or undercooked meats, eggs, fish, or seafoods and/or unpasteurized food items must be
clearly identified as raw, undercooked or unpasteurized on the menu, product label, or on a sign clearly visible to
the patrons. The sign, product label, or menu must also indicate the increased risk of food borne illness associated
with the consumption of raw, undercooked, or unpasteurized food items. Whether on the menu, the product label,
or on a sign the consumer advisory must be clear and easily readable. A copy of the consumer advisory that
will be used must be submitted prior to the request for a preoperational inspection. Approval to open will
not be given without submittal and approval of the consumer advisory.
16. Extra wall protection is required on walls behind all sinks, including restroom handwash sinks, and food
preparation counters and tables. A 16 -inch high backsplash of plastic laminate, fiberglass -reinforced plastic or
equal is acceptable. A backsplash higher than 16 inches is required on the wall behind counter top equipment
taller than 16 inches. Floor to ceiling protection is required on the wall behind dishwashers. Wall protection behind
mop sinks must cover the entire splash zone. Plastic coated hardboard is not acceptable.
17. All floors in the kitchen, food preparation, food service, food storage, and dishwashing areas must be surfaced with
a durable, nonabsorbent, easily cleanable material. Expansion joints, seams, saw cuts and the like in concrete
floors in all areas, including customer seating areas, must be filled and sealed so as to provide a smooth and
cleanable surface.
18. The ceiling above the food preparation areas must be non -perforated, nonabsorbent, smooth and easily cleanable.
19. Cabinet shelving must be nonabsorbent, smooth and easily cleanable. (Self stick vinyl or other type surfaces are
not acceptable.)
20. All light fixtures in food preparation and storage areas must be provided with covers and shatterproof bulbs. Hot
hold unit heat lamps must be provided with shatterproof bulbs.
21. Plumbing must meet state and local codes.
22. It cannot be determined from the floor plan or information submitted whether or not a chemical dispensing system
will be installed at the mop sink. Please note that the use of screw -on type Wye' adaptors at the mop sink faucet
for use with chemical dispensing systems is prohibited. Additionally chemical dispensers cannot be connected to
the mop sink faucet. The chemical dispenser must have a separate water connection. A 'sidekick' adaptor at the
mop sink faucet is acceptable.
23. The ventilation system shall be installed and operated to meet applicable building, mechanical, and fire codes.
A preoperational inspection is required prior to operating permit issuance and approval to open for business.
At the time of inspection the construction of the food service establishment must be complete and all equipment must
be in place and in proper operating condition. Incomplete construction or equipment operation will result in a $168.00
re -inspection fee. Contact the Food Program office a minimum of one week in advance to schedule an
appointment for the preoperational inspection. The preoperational inspection will ensure compliance with the Rules
and Regulations of the State Board of Health for Food Service Sanitation.
Changes or additions to the approved plans or equipment require pre -approval from the Snohomish Health District
prior to implementation of the changes.
Please contact me if you have any questions. My office number is 425.339.8742 and my email address is
ehagedomQ,snohd.org.
Sincerely,
Elaine Hagedorn, RS
Environmental Health Specialist
Food Establishment Plan Review
EH/sm
Enclosure: Permit application and current fee schedule
cc: City of Edmonds Building Department
WA State Liquor Control Board